mediterranean pasta

Mediterranean Pasta with tomatoes, artichoke, garlic, and lemon. A fast, healthy pasta recipe that’s easy to make and filled with bright flavor! Keep the recipe vegetarian or serve with chicken or shrimp. A nutritious all-in-one meal.

Mediterranean Pasta

kosher salt (plus 1 teaspoon, divided)

whole wheat

garlic

grape tomatoes (or cherry tomatoes)

artichoke hearts ((14 ounces))

whole pitted black olives ((6 ounces))

olive oil

black pepper

red pepper flakes

lemon juice (about 1 lemon)

Parmesan cheese

parsley

Bring a large pot of water to a boil and add 1 tablespoon salt. Cook the pasta until al dente. Reserve 1/2 cup of the pasta water, then drain.

While the water boils and pasta cooks, prep your vegetables and remaining ingredients: mince the garlic; halve the cherry tomatoes; drain and roughly chop the artichokes; drain and slice the olives in half. Once the vegetables start cooking, the recipe goes quickly, so you want to be ready.

Heat the olive oil in a large skillet over medium high heat. Add the tomatoes, garlic, the remaining 1 teaspoon salt, pepper, and crushed red pepper flakes. Cook, stirring frequently, until the garlic is fragrant and the tomatoes begin to break down and release some juices into the oil, 1 to 2 minutes.

Add the pasta to the skillet and toss to coat. Add the artichokes and olives. Drizzle the lemon juice over the pasta. Continue tossing and cook for 1 to 2 minutes, until warmed through. If the pasta seems too dry, add a splash of the reserved pasta water to loosen it. Taste and adjust the salt and pepper as desired. Remove from heat and sprinkle with Parmesan and parsley. Toss once more and enjoy.

https://content.jwplatform.com/videos/xyFDocyY.mp4

Healthy Mediterranean Pasta

A healthy pasta dish conveniently made in 1 pot - quick, and easy to clean up! This dish packs tons of nutrients and fiber from canned tomatoes, olives, and artichoke hearts, and cooks in a flavorful seasoned vegetable broth. The perfect dinner for a busy weeknight!

Mediterranean One Pot Pasta

gluten free pasta (corn/quinoa or chickpea/lentil*)

water (boiling)

vegetable broth

fire roasted tomatoes

artichoke hearts (drained)

black olives

purple onion (sliced)

fresh thyme (sub 1 teaspoon dried thyme)

cumin

sea salt and black pepper (to taste)

(to serve, optional)

basil (to serve, optional)

Bring 3 cups to boil in a large pot. Add pasta, vegetable broth, onions, tomatoes, artichoke hearts, olives, thyme, and cumin.

Allow the pasta to come back to a boil over high heat, and stir the pasta and it begins to cook.

Keep the pasta at a boil, but reduce the heat a little as it continues to cook. Occasionally stir with tongs to keep the pasta from sticking together or sticking to the bottom of the pot.

As the water reduces and becomes a sauce, watch for the pasta to become cooked. If the pasta needs more cooking time, you can thin the sauce by adding more hot water, 1/2 cup at a time.

Once the sauce as reduced, you can season with salt and pepper.

Once the pasta has cooked, remove from pot and add to plates quickly to keep pasta from overcooking in the broth.

Garnish with fresh herbs or parmesan cheese, and serve immediately.&nbsp;

https://embed.mediavine.com/videos/oaz4u3olibfvpuqqrbso

This easy Mediterranean One-Pot Pasta is packed with flavor, healthy vegetables, convenient canned foods, and can go from pantry to table in less than 30 minutes. Everyone will love this healthy pasta loaded with canned artichokes, olives, and fire roasted tomatoes, and simmered in a creamy herb-spiked vegetable broth.

Simple, tasty olive oil pasta loaded with Mediterranean flavors.

Simple Mediterranean Olive Oil Pasta

lb thin spaghetti

garlic cloves, crushed

Salt

oz grape tomatoes, halved

scallions

tsp black pepper

oz marinated artichoke hearts, drained

olives,

feta

basil leaves, torn

lemon

red pepper flakes, optional

Follow package instructions to cook thin spaghetti pasta to al dente (mine took 6 minutes to cook in plenty of boiling water with salt and olive oil).

When pasta is almost cooked, heat the extra virgin olive oil in a large cast iron skillet over medium heat. Lower the heat and add garlic and a pinch of salt. Cook for 10 seconds, stirring regularly. Stir in the parsley, tomatoes and chopped scallions. Cook over low heat until just warmed through, about 30 seconds or so.

When the pasta is ready, remove from heat, drain cooking water and return to its cooking pot. Pour the warmed olive oil sauce in and toss to coat thoroughly. Add black pepper and toss again to coat.

Add the remaining ingredients and toss one more time. Serve immediately in pasta bowls, and if you like, top each with more basil leaves and feta. Enjoy!

Absolutely delicious, either hot or cold. My go to recipe for pasta nights.

This recipe is amazing!! Absolutely love it! The only slight change I made is to add a few more vegetables. Thank you Suzy for another winner!!

This is perfect. Thank you for sharing this!

I made this to the letter except used the juice from one whole lemon instead of zest, because I couldn’t find my zester.😅 It was delicious! Honestly the olives and artichoke (which I generally love) surprisingly didn’t make this dish, it was that incredible garlic oil! It wasn’t that I didn’t like them, but could totally see making this with just the garlic/oil and other vegetables. It would still be delicious!

Okay I just have to share... I have never wrote a review on a Pinterest recipe before but y’all.... if you haven’t Made this yet you better get in your car and go to the store. This recipe is my obsession. I have made it about 15times. I make it about once a week. My family lovessss it, even the picky eaters. You won’t be disappointed. Super easy for meal prepping too. It lasts me about three days when sharing.

https://www.youtube.com/watch?v=OJjpXFL3kBk

All-star Mediterranean olive oil pasta. A light garlic-olive oil sauce with parsley, garlic, and grape tomatoes coats the spaghetti! And we add more Mediterranean favorites like feta, artichokes and more. You can print the recipe here: https://www.themediterraneandish.com/mediterranean-olive-oil-pasta/

Mediterranean Olive Oil Pasta | The Mediterranean Dish

Check out this amazing recipe for the best Greek pasta from Delish.com!

Greek Chicken Pasta

penne

Kosher salt

extra-virgin olive oil, divided

chicken breasts

oregano

garlic,

c. half and half (or whole milk)

(8-ounce) block cream cheese

c. crumbled feta cheese

lemon juice

c. halved cherry tomatoes

c. pitted Kalamata olives, halved

cucumber, chopped

c. chopped fresh dill

parsley,

I added red bell peppers to the recipe. Perfect extra kick to this amazing recipe!

I made this recipe for the second time tonight My family and I love it. I use a rossitere chicken to save time and leave out the olives. Thank you so much for a wonderful recipe.

Just finished making this for dinner. Husband said it needed less chicken and more pasta. I think it would taste better as a cold salad for all the flavors to really marinate. I’d make it again🙌🏼

Made this with baby spinach instead of cucumbers and served with fresh crusty bread with oil and roasted garlic for dipping. Tasted amazing!

This recipe is an absolute 5 star!   I  added Persian cucumbers, goat cheese plus the cream cheese & feta cheese as recommended in the recipe Additional chicken was a plus too.  The Greek Chicken pasta  is DELISH!!!

Wonderful recipe with so much flavor. My husband isn't crazy about chicken so he had shrimp al a cart and tossed on top. Delicious!

Very good. I’ll probably add some red onion next time I make it

https://streaming.hearstdigitalstudios.com/manual_upload/58caea3ae694aa21cd31d919/mp4/Greek_Chicken_Pasta_FRONT_FINAL_2_1490106411_4000_hd_v3.mp4

This Greek Chicken Pasta Tastes Like Summer!

It doesn't get any easier than this Mediterranean-inspired pasta. With just a few simple pantry ingredients, a couple of fresh ingredients, and 15 minutes this easy dinner is ready to serve.

15-Minute Mediterranean Pasta

spaghetti

garlic clove, smashed

Kalamata olives

sun-dried tomatoes

artichoke

salt

feta cheese

Bring a large pot of water to a boil. Add the spaghetti and cook it according to package directions.

While the spaghetti is boiling, add the garlic and olive oil to a small pan. Heat the oil over medium-low heat and let the garlic gently cook in the oil, for about ten minutes. Adjust the heat to maintain a low simmer, you don&#8217;t want the garlic too brown too quickly. After ten minutes discard the garlic and turn off the heat.

Once the spaghetti is cooked, drain it and return it to the pot. Add everything, except the feta cheese, to the pot with the spaghetti and toss it all to combine. Add 3/4 of the feta, reserve some for serving, and give it one more gentle toss. Serve right away with the extra feta on the side.

I pride myself on enjoying cooking/making up my own recipes/friends always wanting my recipes. So I think I'm a good judge :) LOL This was delicious. Id think that the commenter above that didn't like the recipe must not like one of the ingredients. They are pretty strong flavors. My husband and I love everything in this dish so we LOVED it! Thank you for an easy, flavor filled recipe. I did do a LITTLE lighter on the evoo and rinsed the sundried tomatoes a bit because I didn't want it to be too oily. Oh and added a bit of pepper because we love it. Thanks a ton!

Delicious! I used drained canned artichoke hearts, a tiny drizzle of sundried tomato oil, and some basil, oregano and crushed red pepper. I also added some fresh baby spinach.

The recipe was very tasty! But, as a college student barely learning to cook for myself lol it was sort of difficult to follow along. I understand 1. But, I was lost by 2. So I heat up the oil and the garlic but then it doesn't say anything else about the rest of the ingredients such as the artichokes and the tomatoes and the olives. I didn't want to throw them in the pot of the pasta without heating them up first so I heated them in the oil for a bit then threw them in the pasta and tossed. After I sorted that out, it was a very good recipe!

I absolutely loved this recipe! It was SO easy and SO delicious!!! I am new to cooking and I seriously thought I'd just ordered a pasta dish at a fancy Italian restaurant or something. I couldn't believe something I made tasted so delicious. It definitely took me 30 minutes instead of 15. I spent 15 minutes waiting for the water to boil! But I loved that the hands-on and prep time was so short. After dinner I got the munchies and ate the leftovers cold and it was really good cold too!!! Thank you for such a delicious, quick, and easy recipe!

I've been trying to replicate dish served at a restaurant in San Jose, CA...Sonoma Chicken Coop I think. It was called greco spaghettini. Years ago I was able to replicate it from memory, but 10 years later your recipe is the closest. I add capers along with the kalamata olives. 
What I can't recall is whether it had diced chicken breast meat in it. So I fried some in olive oil and some garlic and seasonings and added at the end. 
Wonderful dish!
thank you

Bright and flavorful roasted vegetable pasta with flavorful, homemade cashew pesto and creamy goat cheese. This easy roasted veggie pasta recipe is packed with fresh, colorful vegetables and perfect served warm or cold as a pasta salad. Options to grill the veggies and add your fav proteins!

Roasted Rainbow Vegetable Pasta with Cashew Pesto + Goat Cheese

For the veggies:

baby eggplant, sliced and quartered (or sub 1 zucchini)

zucchini,

red bell pepper,

yellow bell pepper,

red onion,

grape tomatoes

avocado oil or olive oil

garlic powder

salt and pepper

For the cashew pesto:

cashews OR 2 tablespoons cashew butter

basil leaves (from 1 oz package)

water, pesto

For the pasta:

½ cup goat cheese crumbles, divided

Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper. Divide the veggies between two trays, then drizzle each with 1 tablespoon of oil and a sprinkle garlic powder and salt and pepper, to taste.&nbsp;

Toss together to coat the veggies, then spread out evenly on each pan. Roast for 15 minutes, then stir the veggies and rotate the pans and bake for 15-20 minutes more until veggies are tender.

While the veggies are roasting, you can make the pesto: add the following to the bowl of a food processor or high powered blender: cashews, basil avocado/olive oil, salt and water to thin. Process until thick, but smooth. Set aside.

Next, cook the pasta according to the directions on the package until it’s al dente. Drain, then add back to the pot. 

Fold in the pesto, roasted veggies and half of the goat cheese. Divide into bowls or meal prep containers, garnish with remaining goat cheese and extra basil leaves, if desired. Serves 4 as a meal and 6 as a side.

This Greek Pasta is filled with equal parts al dente noodles and Mediterranean veggies - tossed in a creamy, light, feta and herb sauce. It takes just over 15 minutes from start to finish and is a hearty vegetarian dinner that is perfect for Meatless Monday or any family dinner!

15 Minute Greek Pasta

tablespoon olive oil

thyme

oz. feta cheese

heavy cream

pasta water

grape tomatoes, halved

(15 oz.) can quartered artichoke hearts, drained

(4.8 olives

grated Parmesan

Heat olive oil in a large pot over medium heat.

Add garlic, oregano, and thyme along with a pinch of salt and pepper. Cook for 1 minute, stirring frequently.

Add feta cheese and heavy cream to the pan. Reduce heat to medium-low and stir for about 2-3 minutes or until the feta mostly melts and creates a sauce.

Add pasta and half the pasta water to the pan and toss until pasta is evenly coated. Add more pasta water as needed.

Add tomato, artichoke hearts, and olives to the pan. Season to taste with salt and pepper.

Stir to combine and cook for about a minute or until everything is warmed through

Garnish with parsley, Parmesan, and enjoy!

It was perfect the first time. I learn so much from you as well! Keep it up great post.

Loved this recipe! I do agree with the previous post that some lemon would work really well in this dish! I was super surprised how the feta melted into a beautiful sauce-Never would have thought! I added chicken with Greek seasoning - I live with someone who believes every meal needs meat 🙄

It was good, not enough for 5 stars though

Herbs galore!! Love this! I’ve been trying to be more creative in my cooking and wow, seasoning definitely has a huge impact on what flavors are drawn out! Yum! This pasta was “on point” haha. It was fun to make and super quick! I made the mistake of buying crumbled fat free feta, NEVER AGAIN! I did see your notes about how the whole block feta is better so will definitely try that next time. I also took your notes about easy changes and swapped out cherry tomatoes for the sundried tomatoes I had on hand! Super delicious recipe, would recommend especially to someone like me that seemingly always goes for the store bought marinara and pasta. This is just as easy, but with more creative flavors.

Super easy and quick weeknight pasta dish. Light, fresh and not too heavy. This was well liked by everyone! Thank you for another veggie friendly recipe!

This was a great, quick recipe to whip up  on a whim. Had most everything on hand and I used up a few different varieties olives already open. I used hearts of palm pasta and didn’t have any pasta water so I added a little chicken stock. Seems like it would be an easy recipe to switch up based on what you have on hand.

Loved this pasta!  Simple flavors and super fast!

Hi! Did this recipe originally include zucchini? I made this recipe a little while ago and saved it since I loved it so much. I'm about to make it for dinner, but I am confused as the recipe is missing zucchini. Am I crazy and I'm not remembering properly?! Lol!

Cooked this recipe without the pasta. I toasted some bread and put a small scoop of the sauce on top.  I will use the rest on pasta if I don’t eat it all first with other food ideas.

I made mine without the Parmesan (I’m out) and garlic (I subbed in garlic powder)—also used an Italian seasoning blend in lieu of the individual herbs.

This recipe is fantastic and so easy!

Love it!!! This pasta is just bursting with flavor, definitely put on our favorites list.

https://content.jwplatform.com/videos/I1m7genu.mp4

This Greek Pasta is filled with equal parts al dente noodles and Mediterranean veggies - tossed in a creamy, light, feta and herb sauce. It takes just over 15 minutes from start to finish and is a hearty vegetarian dinner that your family will love!

15_Minute_Greek_Pasta

This delicious and easy Mediterranean Pasta is packed with colorful, nutritious ingredients. Made with simple pantry ingredients in under 30 minutes, it&#039;s the perfect quick weeknight meal.

Mediterranean Pasta (Easy &amp; Healthy)

whole wheat spaghetti

garlic, (minced)

red chili flakes ((optional))

(2 cups) grape tomatoes, halved

(9 ounces) artichoke hearts

capers

lemon zest

basil

Bring a large pot of lightly salted water to a boil and add the spaghetti. Cook according to package directions, until al dente. Drain the pasta and reserve about 1 cup of the pasta water.

While the pasta is cooking, make the sauce. Slowly heat the olive oil with the garlic and chili flakes in a large sauté pan over medium heat. Once the oil is hot and the garlic is fragrant, add the halved tomatoes. Cook 4-5 minutes until tomatoes start to soften and break down. Season the tomatoes with salt and pepper.

Add the quartered artichoke hearts, capers, lemon juice, and lemon zest to the pan and toss to combine. Cook a minute or two until the ingredients are heated through.

Add the cooked spaghetti to the pan along with the grated cheese and about 1/2 cup of the reserved pasta water. Toss to coat the pasta with the sauce. Continue to cook the pasta for another 1-2 minutes. Add more pasta water as needed until a smooth sauce is formed, coating all of the pasta. Taste and adjust seasoning with salt and pepper as desired.

Before serving, garnish pasta with desired toppings like fresh basil or parsley, grated parmesan cheese, and a drizzle of olive oil.

This quick and easy Mediterranean spaghetti is bursting with traditional Mediterranean flavors of garlic, olives, lemon, peppers, basil, and tomatoes. Make this simple weeknight vegetarian meal in 22 minutes.

Simple Mediterranean Spaghetti

spaghetti, Note 1

pepper, seeded and chopped (red, yellow or orange)

cherry tomatoes, halved, Note 3

green onions, chopped into 1 inch pieces ((or use 1/2 sweet or red onion

juice lemon

garlic cloves, minced ((1 1/2 teaspoons minced garlic in jar))

red pepper flakes ((I use 1/4-1/2 tsp))

baby spinach, roughly chopped

fresh basil, chopped

Parmesan cheese, a drizzle of extra virgin olive oil, feta

COOK SPAGHETTI:  Bring a large pot of salted, cold water to a boil. Cook spaghetti according to the package instructions until al dente or the consistency you like. Drain, reserving 1/2 cup/118 ml pasta liquid. Put pasta back in pot and cover to keep warm.

MAKE SAUCE: While pasta is cooking, in a medium skillet or sauce pan, heat oil to medium high heat, add red pepper and green onions. Saute for 2 minutes. Add olives, basil, tomatoes, garlic, salt, chili flakes and lemon juice - saute for 4-5 more minutes. If tomatoes are very watery, cook an extra 1-2 minutes. Add spinach and basil, stirring just until wilted, about 1 minute.

COMBINE PASTA AND SAUCE:  Add pasta to sauce and mix well, incorporating a bit of pasta liquid at a time to moisten if needed (i.e. if pasta is too dry). Taste and adjust seasonings.  Garnish with optional suggestions listed in the ingredients. Alternatively, add tofu, roasted shrimp or grilled chicken pieces if desired.

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Top 9 mediterranean pasta recipes from across the web

The most viewed mediterranean pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mediterranean Pasta

Mediterranean One Pot Pasta

Simple Mediterranean Olive Oil Past...

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Roasted Rainbow Vegetable Pasta wit...

15 Minute Greek Pasta

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The most viewed mediterranean pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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